Makes 6 servings
1 tablespoon canola oil
1 small yellow onion, chopped
1/2 red bell pepper, chopped (about ½ cup)
1/2 green bell pepper, chopped (about ½ cup)
1 small sweet potato, cut into small cubes
(6 ounces, 11/3 cups)
1 tablespoon minced fresh ginger
3 garlic cloves, minced
1/4 teaspoon cayenne
1/2 cup natural peanut butter
1 tablespoon tomato paste
1 14-ounce can diced
tomatoes in their juices
6 cups chicken stock
1 cup shredded chicken
1/4 cup chopped cilantro
1 jalapeno, minced and crushed to a paste with a mortar and pestle or the back of a knife
Roasted and salted
peanuts, coarsely chopped (optional)
1. In a large soup pot over medium heat, combine the oil, onion, and bell peppers. Cook, stirring, until the vegetables start to soften, about 8 minutes. Add the sweet potato, ginger, garlic, cayenne, peanut butter, and tomato paste and mix well. Cook the mixture until it sizzles and the spices are fragrant, about 1 to 3 minutes.
2. Add the diced tomatoes and stock and bring the soup to a boil. Reduce the heat, cover and simmer until the sweet potatoes are tender enough to mash with a fork against the side of the pot, about 20 minutes. Use an immersion blender to partially puree the soup or puree about 1 to 2 cups of it in a blender and stir it back into the soup.
3. Add the chicken, cilantro, and jalapeno paste and season to taste with salt and pepper. Top each bowl with some chopped roasted peanuts and serve.
Per serving: 239 calories, 15.5 grams protein, 13.4 grams carbohydrates, 6.2 grams sugar, 14.6 grams fat, 18 milligrams cholesterol, 494 milligrams sodium, 3.4 grams dietary fiber.